No violations observed. Good managerial control observed. Left temperature charts for cold holding monitoring. Discussed importance of good hand washing and reviewed food handler cards. Left 2016 schedule. Lid of ice machine to be replaced.
No violation noted during this evaluation. | 01/28/2016 | Risk Factor | |
Good food safety practices observed. Discussed methods used for sanitizing food contact surfaces. Reviewed food handler cards. Discussed condition of lid of ice machine. Left temperature charts to be used for monitoring cold holding units.
No violation noted during this evaluation. | 08/31/2015 | Routine | |
Kitchen maintained clean and organized at time of inspection. Discussed violations observed with PIC. Discussed monitoring the ambient air temperature of the walk-in (unit was turned down). Left the 2015 food handler card schedule and discussed CFM taking recertification. Issued Permit.
- Critical: Person in Charge -Present
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: A food service employee was working in the food service establishment without having a valid food service card. Cards had expired and employees will retake the class.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Inside lid section of ice machine was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer being used at > 200 PPM in wiping cloth bucket. PIC changed solution and used correct concentration.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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03/11/2015 | Routine | |
Kitchen maintained clean and organized at time of inspection. Reviewed food handler cards and discussed employee health policy. Discussed monitoring temp of walk-in. Good hand washing observed. Discussed cooling methods for sauces. Observed raw vegetables washed before cutting. Left information on the recert class for another CFM at the facility.
No violation noted during this evaluation. | 10/20/2014 | Routine | |
A clean and well-organized kitchen. Permit renewal issued.
No violation noted during this evaluation. | 03/18/2014 | Routine | |
A clean and well-organized kitchen.
No violation noted during this evaluation. | 02/18/2014 | Risk Factor | |
A clean and well-organized kitchen. Reviewed with the cook the proper method for cooling corn in the refrigerator.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: The foods being stored in the walk-in cooler that require time/temperature control for safety are not maintaining an internal cold-holding temperature below 41 F after being stored in the refrigerator > 6 hours.
Correction: (Thermostat on the walk-in cooler was adjusted) Maintain a cold-holding temperature below 41 F for foods that require time/temperature control for safety.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods stored in the reach-in refrigeration unit > 24 hours were not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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09/09/2013 | Risk Factor | |
Reviewed with the kitchen manager the employee health policy, pest control policy, and having new employees obtain the food handler's card. Good employee food safety practices demonstrated during this inspection. A clean kitchen. Permit renewal issued.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Raw heads of cabbage placed in mesh bags were observed being stored on the walk-in cooler floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: There was no dispensing utensil (tongs) provided for each dispensing container storing a raw meat or raw seafood product.
Correction: Provide an approved dispensing utensil for each dispensing container storing a raw meat or raw seafood product.
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03/11/2013 | Routine | |
A clean kitchen. Correct all cited violations.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: Kitchen employees unable to produce valid food handler cards.
Correction: ( A copy of the 2013 food handlers class schedule was given to the person-in-charge) Kitchen employees with the exception of the Certified Food Manager must possess valid food handler cards.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: An employee was observed eating in the kitchen.
Correction: Employees should eat their meals in designated dining areas such as the dining room of the restaurant.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled container of sugar.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: A paper bag of sugar and a mesh bag of whole heads of raw cabbage were observed stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Thawing (corrected on site)
Observation: Bags of raw shrimp and raw chicken were observed being thawed at room temperature in empty food containers being stored on the food prep sink's drainboard.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surfaces of table tops, pots, pans, and utensils.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Food Contact Surfaces; Cleanability*
Observation: A cardboard box was being re-used to store uncooked vegetables.
Correction: Do not re-use cardboard boxed for food storage. Use stainless steel or plastic containers because they are washable and non-absorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: A thin layer of mold was observed surrounding the ice machine's chute and compartment plate.
Correction: Remove or cover the ice, then take a clean wet cloth (with no chemicals added to the cloth) and remove the mold from the ice machine's chute and compartment plate.
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12/21/2012 | Routine | |
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